GREEK MARINATED VEGETABLE SALAD

Makes: 6 servings

Ingredients:
1 small eggplant
1 medium red bell pepper
1 cup drained thawed frozen - artichoke hearts
1 cup mushrooms cap, cut into quarters
1/4 cup water
1 tbsp plus 1 tsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp oregano leaves
1 tsp red wine vinegar
1/4 tsp marjoram leaves
1/4 tsp thyme leaves
1/4 tsp basil leaves
1/4 tsp pepper

Directions:
1. In baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
2. Peel and dice eggplant; transfer to medium bowl.
3. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichokes to bowl and set aside.
4. Spray 9- inch skillet with non-stick cooking spray and heat over medium - high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes.
5. Ad to eggplant mixture. In a small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat.
6. Cover with plastic wrap and let marinate for at least 30 minutes.